Keto Crunchwrap

"A copycat version from Taco Bell, this keto crunchwrap supreme tastes better than original and way less carbs!"

Key Ingredient

Mexican Cheese

– avocado oil – ground beef – taco seasoning – almond flour – unflavored protein powder – xanthan gum – salt – hot water – tortilla press – parchment circles – avocado oil, for frying – large keto tortillas – keto nacho cheese sauce – sour cream – shredded lettuce – tomato, diced – shredded Mexican blend cheese – small keto tortillas

Keto Crunch Wrap Supreme Ingredients

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Keto Crunch Wrap Supreme

Yield

8 Servings

PROTEIN

33.4g

Time

40 Minutes

TOTAL CARBS

37.4g

1. In a large skillet, add avocado oil and heat over medium high heat. Add ground beef, break up with a spatula and let cook until browned. Stir in taco seasoning and pour in 1/4 cup of water. Turn down heat to low, cover and let simmer for 5 minutes.

Cook taco meat

2. To a small bowl, whisk together almond flour, protein powder, xanthan gum and salt.

Tostada shells: dry ingredients

3. Stir in hot water and mix until a dough ball forms. Divide the dough into 8 even balls.

Tostada shells: form dough

4. Using a tortilla press or a rolling pin, place a ball of dough in between two parchment circles and press or roll out to a thin circle.

Tostada shells: flatten

5. To a medium skillet, add enough avocado oil to fill the bottom of the skillet 1 cm from the bottom (just enough so the tortilla will submerge while frying) and heat over medium heat. Once oil is hot, peel off the parchment paper from each side and place in the oil.

Tostada shells: get them crispy

5. (cont.) Press down tortilla with a spatula and let fry for 2-3 minutes or until golden brown. Flip over and fly the other side for 1-3 minutes until golden brown, hardened or almost hardened. Remove from oil and place on a paper towel lined plate to dry. Repeat with remaining shells.

Tostada shells: get them crispy

6. Scoop about 1/3-1/2 cup of taco meat in the center of the large tortilla.

Assemble crunchwrap

7. Drizzle melted 2 tablespoons nacho cheese sauce on top of the beef and top with the tostada hard shell.

Nacho cheese and tostada shell

8. Spread 1 tablespoon sour cream on top of the tostada shell. Then top with 1/2 cup shredded lettuce, diced tomatoes and 1/4 cup shredded cheese.

All the fixings

9. Place the small tortilla on top of the ingredients and fold the ends of the large tortilla to meet the small tortilla.

Fold crunch wrap

10. Spray a medium skillet with cooking spray and heat over medium heat. Place keto crunch wrap in the skillet seam side down and let cook for 2-3 minutes or until it starts to brown and the seam is set (meaning your crunch wrap won't fall open). Flip and fry the crunchwrap on the other side for 2-3 minutes or until golden brown. Cut in half and serve.

Fry the crunchwrap

Visit KetoFocus for more Tips and Notes on making the BEST Keto Crunchwrap Supreme!

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Enjoy!

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